Watermelon and Salmon Ceviche Stack

Watermelon and Salmon Ceviche Stack

4.5 8 ratings

Prep. 20 min

Total 30 min

25 pieces

Ingredients

fresh jalapeño chili stem and seeds removed
1
red onion cut into pieces
1 oz
cilantro leaves only
4 sprigs
ground cumin
⅛ tsp
paprika
⅛ tsp
salt
⅛ tsp
ground black pepper
⅛ tsp
fresh salmon fillets, skinless cut into pieces (¼ in.)
9 oz
lime juice
1 oz
avocado oil
2 tsp
watermelon (approx. ¼ watermelon)
28 - 30 oz
avocado flesh only, cubed (¼ in.)
½
Tabasco sauce (optional) to taste

Difficulty

easy

Nutrition per 1 piece

Protein 3.2 g

Calories 209 kJ / 49 kcal

Fat 2.8 g

Fibre 0.5 g

Carbohydrates 2.8 g

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Also featured in

Spanish Tapas 10 Recipes
United States

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